Chocolate / Cocoa, its effects on body health and diabetes

Cocoa and bitter chocolate contain polyphenols and several other positive components, and a diet containing a balanced amount of these substances has beneficial effects on human health. This article attempts to provide a comprehensive and fruitful description of cocoa and chocolate as a worldwide popular food, their positive and constitutive properties in the physiological processes of the body, especially diabetes.

In this study, the method of library collection, search of different texts and valid scientific articles was used.

Overall, evidence from various scientific studies shows that a well-balanced and well-dosed consumption of cocoa and chocolate, especially bitter chocolate, in addition to slowing the progression of diabetes, has many other positive effects, including the potential to prevent Having cardiovascular disease and increases the efficiency of the heart and kidneys, increases endorphins to the brain and  thereby enhancing the body's sense of well-being and energy, improving digestion and thereby helping the digestive system function better, increasing good cholesterol (HDL) and low cholesterol (LDL), anti-inflammatory and anti-cancer properties.

Consumption of chocolate, especially its dark type, if it is appropriate, due to its beneficial components such as flavanols, can have positive effects on many body processes, especially blood sugar control, and prevent diabetes.